Today Chef EK goes over how to make the Best Lemon Filling for cakes. this authentic flavor is perfectly balanced and delicious. 1) Place a Large Bowl of ice close for the last portion of the method 2) Make Lemon zest by grating only the outer yellow portion of a lemon 3) Put the Zest, Eggs, Sugar and Lemon Juice into a bowl and mix well 4)Begin Double boiling your egg mix 5)Whisk to mix, do not overcook the egg 6)When your egg mix is creamy, place bowl on ice and add the butter 7)Mix until complete 8)Store in a clean bowl with plastic wrap for up to 7 days The Cake this Filling is used for will be released this Friday, with optional ways to design. Stay tuned! 0:00 intro 0:35 Recipe 0:48 Ice and Lemon Zest 1:39 Eggs and mix 2:20 Double Boil 3:57 Cooling and Storage https://www.bakeshopcreations.com/ ... https://www.youtube.com/watch?v=nCw5YuNi-as

Today Chef EK is making FUNFETTI CAKE, a cake that is colorful, visually appealing and just a whole lot of fun. this makes a great cake for a birthday, for a picnic, for many different celebrations! this video goes over the complete guide start to finish from the sponge, to the Swiss Buttercream, all the way to the White Chocolate Glaze thats poured over top. Sponge: 1) Make a Meringue by whipping the eggs and slowly adding sugar 2)Sift in the flour, salt and baking powder and fold with a rubber spatula 3) Add the Liquid ingredients and mix well 4)Add your Rainbow sprinkles 5) Portion into 3 equal pans and bake at 165c for 20-23 minutes Swiss Buttercream: 1) Boil water for double boiling 2)Add your egg whites, sugar and vanilla in a clean bowl on top and continuously stir on low heat 3)once raised and glossy take away from heat and whip the contents 4) Add butter slowly as you whip   Finishing: 1)level the cakes and remove the top baked layers with a knife 2)Add you Crumb Coat 3) Add your finishing Coat 4)refrigerate for 1-2hrs White Chocolate Glaze 1) Double Boil your white chocolate and butter about 70% melted 2) Boil your cream 3)slowly add to your cream to your white chocolate while mixing 4) let rest at room temperature for 1-2 hour to thicken naturally 5) Add your rainbow sprinkles to the mix Pour or pipe on top of the cake. pour quick because the chocolate glaze will set and harden very quickly on the cold cake cut and serve! 0:00 Intro and Recipe 0:29 Sponge 3:25 Swiss Buttercream 6:21 Cutting and Finishing 10:07 White Chocolate Glaze 12:38 Garnish 13:14 Cutting FOR FUNFETTI CAKE CUP GRAMS Egg Whites 5 each 150 Sugar (granulated) 1+1/4 270 Flour (All purpose) 1+3/4 270 Baking Powder 2+1/2tsp 9 Salt 1/2 tsp 3 Vanilla Essence 1tbl 15 Milk 2/3 135 Oil 3/4 150 Sprinkles(rainbow) 1 170 FOR SWISS BUTTERCREAM Egg Whites 5 each 150 Sugar (granulated) 1+1/2 300 Butter 2 454 Vanille Essence 2tbl ... https://www.youtube.com/watch?v=E9Nuakw-HpA